• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Wide Noodle Pasta with Red Sauce and Cannellini (Lf)

  • Recipe Submitted by on

Category: Beans

 Ingredients List

  • 4 Tomatoes; diced
  • 12 oz Artichoke hearts; rinsed
  • -and drained
  • (12 to 15 oz)
  • 7 oz Roasted red bell peppers;
  • -(1 jar) drained
  • 1 1/2 c Fat-free chicken broth; low
  • -salt
  • 1/4 c Sun-dried tomato pesto;
  • -bottled
  • 1/2 ts Dried oregano
  • 1/4 ts Sriracha or Tabasco
  • 4 tb Cornstarch
  • 1 Whole white onion; chopped
  • 1 ts Olive oil; as needed
  • 3 Large cloves garlic;
  • -coarsely chop
  • 1/2 c White wine; (fume blanc)
  • 15 oz Cannellini beans; cooked,
  • -drained
  • Salt and pepper; to taste
  • 1/4 c Chopped parsley
  • 1 lb Pasta; pappardelle
  • Parmesan cheese; fresh


TOMATO MIX: In a food processor, coarsely chop the tomatoes, artichoke
hearts, and peppers. Transfer to a big bowl and add the chicken broth,
pesto, oregano and hot sauce. Dissolve the cornstarch in this mixture.

ONION MIX Meanwhile, in a large saucepan or wok over medium heat, sweat the
onion until well-browned, adding oil only if needed. Add chopped garlic to
wok and saute for 1 minute. Deglaze the pan with the wine.

BEAN SAUCE: Stirring constantly, add the tomato mixture to the wok and cook
into a sauce; adding more broth or water if needed. Adjust to taste with
salt and pepper. Add the cannellini beans and heat them. Add the parsley.

Meanwhile, cook the pasta al dente. Drain. Serve pasta on heated plates
(if possible) and spoon sauce over, garnish with freshly grated Asiago.

Variations/Substitutions Substitute 1 leek for the onion. Substitute 1
16-oz can of 'recipe ready' ripe roma tomato concasse for the fresh tomato.
Substitute broad egg noodles for the pappardelle.

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